"projectile vomit chick" > wrote in message
...
On Aug 5, 7:48 am, (Geoff Miller) wrote:
> Robert > writes:
> > Of course the Cheeseburger next door gave me a
> > great recipe for lasagna.
>
> Jerry doesn't believe that lasagna is supposed to
> be made with ricotta cheese. Can you believe that?
> Incredible.

*slapping forehead* oh Lordy, he's one of those cottage cheese and no-
boil noodle freaks, right?


I hate it when someone says their going to make lasagna and then proceed to
grab jar spaghetti sauce, cottage cheese, prepackaged noodles, or even worse
imitation shredded mozzarella cheese.

If you going to make real lasagna you have to make fresh sauce and fresh
noodles and you don't boil either of them. For a traditional lasagna I would
use ricotta, parmesan, and mozzarella mixed with beaten egg when layering
but just mozzarella on top. Italian or spicy Italian sausage kept separate
from the sauce they should be separate layers. start with sauce, noodle,
sausage, cheese egg mix, sauce repeat from their noodle...then mozzarella on
top of the last sauce layer. I have made a hot and spicy lasagna by
substituting pepper jack for the mozzarella in the cheese egg mix but I
always use ricotta and parmesan.

Now I wants some lasagna. How about a black and blue lasagna. I think I will
sub the mozzarella in the cheese egg mix with blue cheese and use hamburger
and crumbled bacon in place of the sausage. Maybe add a layer of caramelized
onion, peppers and mushrooms. What do you think

Robert

"Robert" > wrote in message
>>
>> Jerry doesn't believe that lasagna is supposed to
>> be made with ricotta cheese. Can you believe that?
>> Incredible.
>
> *slapping forehead* oh Lordy, he's one of those cottage cheese and no-
> boil noodle freaks, right?

Nah, he's got a cottage cheese ass and doesn't want competition from the
lasagna.

"Robert" > wrote in message
...
>
> "projectile vomit chick" > wrote in
> message
> ...
> On Aug 5, 7:48 am, (Geoff Miller) wrote:
>> Robert > writes:
>> > Of course the Cheeseburger next door gave me a
>> > great recipe for lasagna.
>>
>> Jerry doesn't believe that lasagna is supposed to
>> be made with ricotta cheese. Can you believe that?
>> Incredible.
>
> *slapping forehead* oh Lordy, he's one of those cottage cheese and no-
> boil noodle freaks, right?
>
>
> I hate it when someone says their going to make lasagna and then proceed
> to grab jar spaghetti sauce, cottage cheese, prepackaged noodles, or even
> worse imitation shredded mozzarella cheese.
>
> If you going to make real lasagna you have to make fresh sauce and fresh
> noodles and you don't boil either of them. For a traditional lasagna I
> would use ricotta, parmesan, and mozzarella mixed with beaten egg when
> layering but just mozzarella on top. Italian or spicy Italian sausage kept
> separate from the sauce they should be separate layers. start with sauce,
> noodle, sausage, cheese egg mix, sauce repeat from their noodle...then
> mozzarella on top of the last sauce layer. I have made a hot and spicy
> lasagna by substituting pepper jack for the mozzarella in the cheese egg
> mix but I always use ricotta and parmesan.
>
> Now I wants some lasagna. How about a black and blue lasagna. I think I
> will sub the mozzarella in the cheese egg mix with blue cheese and use
> hamburger and crumbled bacon in place of the sausage. Maybe add a layer of
> caramelized onion, peppers and mushrooms. What do you think
>
> Robert
>

I'm too much of a traditionalist to go for the black & blue lasagna. Sauce,
sausage, pasta, ricotta, egg, parm, mozz, dried parsley. That's about it.

On Aug 6, 11:09*pm, "Paco" > wrote:
> "Robert" > wrote in message
>
> ...
>
>
>
>
>
> > "projectile vomit chick" > wrote in
> > message
> ....
> > On Aug 5, 7:48 am, (Geoff *Miller) wrote:
> >> Robert > writes:
> >> > Of course the Cheeseburger next door gave me a
> >> > great recipe for lasagna.
>
> >> Jerry doesn't believe that lasagna is supposed to
> >> be made with ricotta cheese. Can you believe that?
> >> Incredible.
>
> > *slapping forehead* oh Lordy, he's one of those cottage cheese and no-
> > boil noodle freaks, right?
>
> > I hate it when someone says their going to make lasagna and then proceed
> > to grab jar spaghetti sauce, cottage cheese, prepackaged noodles, or even
> > worse imitation shredded mozzarella cheese.
>
> > If you going to make real lasagna you have to make fresh sauce and fresh
> > noodles and you don't boil either of them. For a traditional lasagna I
> > would use ricotta, parmesan, and mozzarella mixed with beaten egg when
> > layering but just mozzarella on top. Italian or spicy Italian sausage kept
> > separate from the sauce they should be separate layers. start with sauce,
> > noodle, sausage, cheese egg mix, sauce repeat from their noodle...then
> > mozzarella on top of the last sauce layer. I have made a hot and spicy
> > lasagna by substituting pepper jack *for the mozzarella in the cheese egg
> > mix but I always use ricotta and parmesan.
>
> > Now I wants some lasagna. How about a black and blue lasagna. I think I
> > will sub the mozzarella in the cheese egg mix with blue cheese and use
> > hamburger and crumbled bacon in place of the sausage. Maybe add a layer of
> > caramelized onion, peppers and mushrooms. What do you think
>
> > Robert
>
> I'm too much of a traditionalist to go for the black & blue lasagna. *Sauce,
> sausage, pasta, ricotta, egg, parm, mozz, dried parsley. *That's about it.

Mushrooms are nice too, as is spinach, and a mild Provolone doesn't
break any rules.

--Bryan

Paco wrote:

> I'm too much of a traditionalist to go for the black & blue lasagna.
> Sauce, sausage, pasta, ricotta, egg, parm, mozz, dried parsley. That's
> about it.

Just homemade ragu', homemade bechamel with nutmeg, homemade green (spinach)
noodles and grated parmigiano reggiano. And nothing else matters

PS making a good ragu' takes very little effort, just time, long simmering
time. Bechamel is a matetr of minutes, the only long work is the dough for
the noodles, about half an hour work, plus some more if you want
mincedspinach in it for the green color.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

ViLco wrote:

> the only long work is the dough for the noodles, about half an hour work,
> plus some more if you want mincedspinach in it for the green color.

How long do you knead the dough? I remember an episode of "Molto Mario" with
Mario Batali discussing the process of making fresh pasta dough, and he
commented that in his restaurants the dough gets kneaded in a Kitchenaid
mixer with a dough hook for 20 minutes or more.

Bob

Bob Terwilliger wrote:

>> the only long work is the dough for the noodles, about half an hour
>> work, plus some more if you want mincedspinach in it for the green
>> color.

> How long do you knead the dough? I remember an episode of "Molto
> Mario" with Mario Batali discussing the process of making fresh pasta
> dough, and he commented that in his restaurants the dough gets
> kneaded in a Kitchenaid mixer with a dough hook for 20 minutes or
> more.

That KA sure would help a lot. I knead it for about 10 minutes with my
hands, then some more kneading gets in thanks to the job of stretching it to
thin noodles. For that I use a crank-powered stretching machine, it takes
about 5 or 6 passages in the machine for a piece of dough to get a noodle,
tightening the thickness setting at every passage. One starts at high
setting (3 or 4 millimeters) and ends up at the desired thickness (for
lasagan noodles, about 2 millimeters scarce). This machine kneads the dough
harder than one can do with bare hands, so it's important in the kneading
process, too.
Here's a picture of the stretching machine, an Imperia model, you've
probably already heard of it on RFC:
http://img.youtube.com/vi/bZlQqq1svRk/0.jpg
It's shown from the user's POV, right hand activates the crank while the
left hand supports the dough and slowly lets it get into the machine. If
humans had a third hand, it would be wonderful for collecting the dough
coming out of the machine to prevent it from amassing at it's base or
sticking to the table, but we're stuck with 2 so one finds himself juggling
here and there, LOL
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

ViLco wrote:

> Here's a picture of the stretching machine, an Imperia model, you've
> probably already heard of it on RFC:
> http://img.youtube.com/vi/bZlQqq1svRk/0.jpg

Heard of it? Lin *bought* one! I haven't been happy with the results I've
gotten using it; the problems are probably due to the dough not being
kneaded sufficiently before I started feeding it through the machine. That's
why I asked how long you knead.



> It's shown from the user's POV, right hand activates the crank while the
> left hand supports the dough and slowly lets it get into the machine. If
> humans had a third hand, it would be wonderful for collecting the dough
> coming out of the machine to prevent it from amassing at it's base or
> sticking to the table, but we're stuck with 2 so one finds himself
> juggling here and there, LOL

Alton Brown came up with an interesting setup: He affixed the machine to a
cloth-covered ironing board. The cloth was dusted with flour, and as the
pasta fed out of the machine, it could be stretched out along the board.
However, *his* machine had a motor, so he didn't need a hand to turn the
crank:

http://www.youtube.com/watch?v=9r4ZUdIomsc

(Go about six minutes into the video just to see the ironing-board setup.)

Bob

"Bob Terwilliger" ha scritto nel messaggio
ViLco wrote:
>
>> Here's a picture of the stretching machine, an Imperia model, you've>>
>> probably already heard of it on RFC:

> Heard of it? Lin *bought* one! I haven't been happy with the results I've>
> gotten using it; the problems are probably due to the dough not being>
> kneaded sufficiently before I started feeding it through the machine.

May I offer a couple more clues? The old ladies here say that the dough
before rolling ought to feel like your earlobe. Try it. It's at least a
guide.

I finish the kneading by taking a small chunk of dough and rolling through#1
folding, rolling, folding and rolling. It creates layers, but I admit to
liking pasta with a bit of "tooth", anyway, I do this until the pasta strip
starts to feel like damp skin. At any time during the rolling if the pasta
gets sticky, I toss it onto some flour, both sides, then proceed.

All this sounds like a lot of fuss to people who haven't done it-- not you
and Vilco-- but it all becomes second nature and is fast and easy after a
few experiences. The payoff is great pasta with nothing in it but what you
put in. That's worth a few minutes to me.

"Paco" > wrote in message
...
>
>
> "Robert" > wrote in message
> ...
>>
>> "projectile vomit chick" > wrote in
>> message
>> ...
>> On Aug 5, 7:48 am, (Geoff Miller) wrote:
>>> Robert > writes:
>>> > Of course the Cheeseburger next door gave me a
>>> > great recipe for lasagna.
>>>
>>> Jerry doesn't believe that lasagna is supposed to
>>> be made with ricotta cheese. Can you believe that?
>>> Incredible.
>>
>> *slapping forehead* oh Lordy, he's one of those cottage cheese and no-
>> boil noodle freaks, right?
>>
>>
>> I hate it when someone says their going to make lasagna and then proceed
>> to grab jar spaghetti sauce, cottage cheese, prepackaged noodles, or even
>> worse imitation shredded mozzarella cheese.
>>
>> If you going to make real lasagna you have to make fresh sauce and fresh
>> noodles and you don't boil either of them. For a traditional lasagna I
>> would use ricotta, parmesan, and mozzarella mixed with beaten egg when
>> layering but just mozzarella on top. Italian or spicy Italian sausage
>> kept separate from the sauce they should be separate layers. start with
>> sauce, noodle, sausage, cheese egg mix, sauce repeat from their
>> noodle...then mozzarella on top of the last sauce layer. I have made a
>> hot and spicy lasagna by substituting pepper jack for the mozzarella in
>> the cheese egg mix but I always use ricotta and parmesan.
>>
>> Now I wants some lasagna. How about a black and blue lasagna. I think I
>> will sub the mozzarella in the cheese egg mix with blue cheese and use
>> hamburger and crumbled bacon in place of the sausage. Maybe add a layer
>> of caramelized onion, peppers and mushrooms. What do you think
>>
>> Robert
>>
>
> I'm too much of a traditionalist to go for the black & blue lasagna.
> Sauce, sausage, pasta, ricotta, egg, parm, mozz, dried parsley. That's
> about it.

Maybe next weekend I will make some lasagna and it will be traditional. The
blue cheese I needed to use up went into tonight's dinner.

Today for dinner I mixed hamburger with blue cheese and formed into a patty
cooked and toped with pepper jack cheese, bacon, grilled onions and
mushrooms, jalapeno peppers. served with French fries and salad with
peppercorn ranch dressing, and Iced Tea.



Robert

"Bob Terwilliger" > wrote in message
...
> ViLco wrote:
>
>> the only long work is the dough for the noodles, about half an hour work,
>> plus some more if you want mincedspinach in it for the green color.
>
> How long do you knead the dough? I remember an episode of "Molto Mario"
> with Mario Batali discussing the process of making fresh pasta dough, and
> he commented that in his restaurants the dough gets kneaded in a
> Kitchenaid mixer with a dough hook for 20 minutes or more.
>
> Bob

Around 5-10 usually, then roll it out with a pasta machine.

Robert

Giusi wrote:

> May I offer a couple more clues? The old ladies here say that the dough
> before rolling ought to feel like your earlobe. Try it. It's at least a
> guide.
>
> I finish the kneading by taking a small chunk of dough and rolling
> through#1 folding, rolling, folding and rolling. It creates layers, but I
> admit to liking pasta with a bit of "tooth", anyway, I do this until the
> pasta strip starts to feel like damp skin. At any time during the rolling
> if the pasta gets sticky, I toss it onto some flour, both sides, then
> proceed.
>
> All this sounds like a lot of fuss to people who haven't done it-- not you
> and Vilco-- but it all becomes second nature and is fast and easy after a
> few experiences. The payoff is great pasta with nothing in it but what
> you put in. That's worth a few minutes to me.

Thanks for the insight! I've been happy making orechiette, pici, or trofie
by hand, but if I want to make pasta for lasagna or ravioli, I *have* to
learn how to use that machine!

Bob

"Robert" > wrote in message
...
>
> "Paco" > wrote in message
> ...
>>
>>
>> "Robert" > wrote in message
>> ...

>>>
>>> Now I wants some lasagna. How about a black and blue lasagna. I think I
>>> will sub the mozzarella in the cheese egg mix with blue cheese and use
>>> hamburger and crumbled bacon in place of the sausage. Maybe add a layer
>>> of caramelized onion, peppers and mushrooms. What do you think
>>>
>>> Robert
>>>
>>
>> I'm too much of a traditionalist to go for the black & blue lasagna.
>> Sauce, sausage, pasta, ricotta, egg, parm, mozz, dried parsley. That's
>> about it.
>
> Maybe next weekend I will make some lasagna and it will be traditional.
> The blue cheese I needed to use up went into tonight's dinner.
>
> Today for dinner I mixed hamburger with blue cheese and formed into a
> patty cooked and toped with pepper jack cheese, bacon, grilled onions and
> mushrooms, jalapeno peppers. served with French fries and salad with
> peppercorn ranch dressing, and Iced Tea.
>
>
>
> Robert
>

A much better use for the blue cheese, imho. Sounds really good, too! Hold
my salad and give me extra fries!

"Paco" > wrote in message
...
>
>
> "Robert" > wrote in message
> ...
>>
>> "Paco" > wrote in message
>> ...
>>>
>>>
>>> "Robert" > wrote in message
>>> ...
>
>>>>
>>>> Now I wants some lasagna. How about a black and blue lasagna. I think I
>>>> will sub the mozzarella in the cheese egg mix with blue cheese and use
>>>> hamburger and crumbled bacon in place of the sausage. Maybe add a layer
>>>> of caramelized onion, peppers and mushrooms. What do you think
>>>>
>>>> Robert
>>>>
>>>
>>> I'm too much of a traditionalist to go for the black & blue lasagna.
>>> Sauce, sausage, pasta, ricotta, egg, parm, mozz, dried parsley. That's
>>> about it.
>>
>> Maybe next weekend I will make some lasagna and it will be traditional.
>> The blue cheese I needed to use up went into tonight's dinner.
>>
>> Today for dinner I mixed hamburger with blue cheese and formed into a
>> patty cooked and toped with pepper jack cheese, bacon, grilled onions and
>> mushrooms, jalapeno peppers. served with French fries and salad with
>> peppercorn ranch dressing, and Iced Tea.
>>
>>
>>
>> Robert
>>
>
> A much better use for the blue cheese, imho. Sounds really good, too!
> Hold my salad and give me extra fries!
No problem

Robert